eCook Meal
Potato & Bell Pepper Chilli
with macadamia yoghurt & fresh coriander
A bed of fluffy quinoa is smothered in fragrant & flavourful potato chilli dotted with kidney beans and bell pepper pieces. Finished with dollops of macadamia yoghurt and a scattering of fresh coriander.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY Quinoa
Boil a full kettle. Place the Quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Potato Chilli
Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until soft but still crunchy, 4-5 minutes. Add the Garlic and the Chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 10-12 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the macadamia yoghurt, ½ the coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy Quinoa, top with the Potato Chilli, and dollop over the herbed yoghurt. Garnish with the remaining coriander. Great job, Chef!
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY Quinoa
Boil a full kettle. Place the Quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Potato Chilli
Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until soft but still crunchy, 4-5 minutes. Add the Garlic and the Chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 10-12 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the macadamia yoghurt, ½ the coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy Quinoa, top with the Potato Chilli, and dollop over the herbed yoghurt. Garnish with the remaining coriander. Great job, Chef!
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY Quinoa
Boil a full kettle. Place the Quinoa in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Potato Chilli
Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the onions and the pepper until soft but still crunchy, 5-6 minutes. Add the Garlic and the Chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 12-15 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the macadamia yoghurt, ½ the coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy Quinoa, top with the Potato Chilli, and dollop over the herbed yoghurt. Garnish with the remaining coriander. Great job, Chef!
ROAST
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY Quinoa
Boil a full kettle. Place the Quinoa in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
Potato Chilli
Dilute the stock with 450ml [600ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the onions and the pepper until soft but still crunchy, 5-6 minutes. Add the Garlic and the Chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 12-15 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the macadamia yoghurt, ½ the coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy Quinoa, top with the Potato Chilli, and dollop over the herbed yoghurt. Garnish with the remaining coriander. Great job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R153.98
for 4 servings · R38.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Vegetable Stock Sachets needs 4Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- ButtaNutt Macadamia Nut Yoghurt
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Potato & Bell Pepper Chilli?
The preparation time for Potato & Bell Pepper Chilli with macadamia yoghurt & fresh coriander is between 30 and 45 minutes.
What is the total time required to make Potato & Bell Pepper Chilli with macadamia yoghurt & fresh coriander?
The total time required to make Potato & Bell Pepper Chilli with macadamia yoghurt & fresh coriander is between 45 and 60 minutes.
How many servings does Potato & Bell Pepper Chilli provide?
4 servings
What are the main ingredients in Potato & Bell Pepper Chilli?
Bell Pepper, ButtaNutt Macadamia Nut Yoghurt, Chilli, Fresh Chilli/es, Fresh Coriander, Garlic, NOMU Mexican Spice Blend, Onion, Potato, Quinoa, Red Kidney Beans, Tomato Passata, Vegetable Stock
What is the nutritional information of Potato & Bell Pepper Chilli?
Calories: 791, Carbs: 140 grams, Fat: grams, Protein: 28.5 grams, Sugar: 25.7 grams, Salt: 1017 grams
How do I prepare Potato & Bell Pepper Chilli?
POTATO CHILLI: Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the onion and the pepper until soft but still crunchy, 4-5 minutes. Add the garlic and the chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 10-12 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato. FLUFFY QUINOA: Boil a full kettle. Place the quinoa in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. ROAST: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). TIME TO EAT: Make a bed of the fluffy quinoa, top with the potato chilli, and dollop over the herbed yoghurt. Garnish with the remaining coriander. Great job, Chef! JUST BEFORE SERVING: In a small bowl, combine the macadamia yoghurt, ½ the coriander, and seasoning.
What should be prepared from my kitchen to make Potato & Bell Pepper Chilli?
Bell Pepper, ButtaNutt Macadamia Nut Yoghurt, Chilli, Fresh Chilli/es, Fresh Coriander, Garlic, NOMU Mexican Spice Blend, Onion, Potato, Quinoa, Red Kidney Beans, Tomato Passata, Vegetable Stock
How many calories does Potato & Bell Pepper Chilli have?
791 calories
How much fat content does Potato & Bell Pepper Chilli have?
grams